Chocolate Donut
Global • halal_safe
How to Make Chocolate Donut (Traditional & Healthy Version)
Chocolate donuts have found a special place in Malaysia's vibrant snack culture, blending Western-style pastries with local ingredients and flair. In Malaysian bakeries and pasar malam (night markets), donuts are often reinvented with touches of pandan or santan, reflecting the country's multicultural culinary traditions. This healthy chocolate donut recipe is designed to capture the indulgent taste Malaysians love, while using wholesome ingredients and lighter cooking methods suited for calorie-conscious eaters. The use of cocoa, coconut milk (santan), and a hint of pandan leaf gives these donuts a distinctly Malaysian character, making each bite rich, aromatic, and satisfying. Chocolate donuts are popular among both adults and kids, enjoyed as a teatime treat or special snack during festive gatherings like Hari Raya and school celebrations. By combining traditional baking techniques with health-conscious choices, this recipe offers a delicious way to enjoy the classic chocolate donut without excess sugar or fat. Whether served with a hot cup of teh tarik or packed for a picnic, these donuts are a wonderful example of Malaysia's ability to blend global favorites with local flavor and nutrition.
Ingredients(for 1 medium-sized donut (approx. 60g))
- 1 cup Whole wheat flour (tepung gandum)
- 2 tablespoons Unsweetened cocoa powder (serbuk koko)
- 1 teaspoon Baking powder (serbuk penaik)
- 1/4 teaspoon Sea salt (garam)
- 1/2 cup Coconut milk (santan)
- 2 tablespoons Brown sugar (gula perang)
- 1 large Egg (telur)
- 1 small, finely chopped Pandan leaf (daun pandan) - optional
- 1/2 teaspoon Vanilla essence (esen vanila)
- 2 tablespoons Olive oil (minyak zaitun)
- 2 tablespoons Dark chocolate chips (cip coklat) - optional
Instructions
- 1
Preheat your oven to 180°C and lightly grease a donut pan with olive oil.
5 minutes
A silicone donut pan works best for easy removal.
- 2
In a large bowl, whisk together whole wheat flour, cocoa powder, baking powder, and salt.
3 minutes
Sifting the dry ingredients makes the donuts fluffier.
- 3
In a separate bowl, combine santan, brown sugar, egg, vanilla essence, and finely chopped pandan leaf.
4 minutes
Make sure the egg is at room temperature for better mixing.
- 4
Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix.
3 minutes
Overmixing can make the donuts tough.
Why This Dish is Healthy
This recipe is a healthier alternative to traditional deep-fried donuts, using baking instead of frying and incorporating whole grains and natural sweeteners. The inclusion of local Malaysian ingredients like santan and pandan not only boosts flavor but also adds nutrients. By controlling portion size and using less sugar, these donuts fit well into a weight management or diabetic-friendly diet.
These chocolate donuts are made with whole wheat flour, which is higher in fiber and minerals than regular flour, supporting digestive health and stabilizing blood sugar. Santan (coconut milk) adds healthy fats and a unique flavor profile, while cocoa powder is rich in antioxidants. Using brown sugar instead of refined white sugar helps lower the glycemic index. Each donut provides a balanced blend of carbs, protein, and healthy fats, making it suitable for a nutritious snack.
Pro Tips
- 💡Tip 1: For extra moist donuts, add a tablespoon of yogurt to the batter.
- 💡Tip 2: Use fresh pandan leaf for the most aromatic flavor.
- 💡Tip 3: Let the donuts cool completely before glazing or dusting to prevent sogginess.
Storage & Serving
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat briefly in the microwave before serving for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 320.0 kcal |
| Protein | 5.2 g |
| Carbohydrates | 49.0 g |
| Total Fat | 18.5 g |
| Fiber | 2.1 g |
| Sugars | 23.5 g |
| Iron | 2.2 mg |
| Calcium | 48.0 mg |
| Sodium | 330.0 mg |
| Potassium | 140.0 mg |
| Cholesterol | 22.0 mg |
| Vitamin A | 35.0 IU |
| Vitamin C | 0.0 mg |
| Magnesium | 22.0 mg |
| Zinc | 0.4 mg |
| Phosphorus | 75.0 mg |
| Vitamin D | 0.3 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 0.7 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.1 µg |
| Folate | 18.0 µg |
